Pumpkin Roll Cake – The Perfect Thanksgiving Dessert

INGREDIENTS:

• 3 Eggs – Large
• 1 Cup Sugar
• 2/3 Cup Canned Pumpkin
• 1 tsp Lemon Juice – freshly squeezed
• ¾ Cup Flour
• 1 tsp Baking Powder
• 2 tsp Cinnamon
• ½ tsp Salt
• ¾ tsp Nutmeg
• Powdered Sugar

METHOD:

1. Beat eggs at high speed for about 5 minutes while gradually adding the sugar.
2. Stir in the pumpkin and fresh lemon juice.
3. Combine the flour, baking powder, cinnamon, salt and nutmeg and fold into the pumpkin mixture.
4. Spread in greased and floured sheet pan, app 15” X 10” X 1”. Bake at 375° for 15 minutes.
5. Turn out immediately onto a kitchen towel that has been sprinkled with powdered sugar.
6. Roll towel and cake together, from the short end, and allow to cool. Carefully and slowly so it does not crack, unroll and fill.

INGREDIENTS:

FILLING:

• 1 Cup Powdered Sugar
• 8 Oz Cream Cheese or 12 Oz Mascarpone*
• 1 Cup Chopped Walnuts
• 4 Tbs Butter – softened
• 1 tsp Vanilla

METHOD:

1. Combine all ingredients except the nuts and beat until smooth.
2. Spread the cheese mixture on the cake roll and sprinkle evenly with the chopped nuts.
3. Re-roll and put on platter, seam side down, and sprinkle with more powdered sugar.

Note: For a richer filling use 12 Oz Mascarpone cheese and mix with 1 ¼ Cups sifted powdered sugar, 2 Tbs heavy cream, 1 pinch of salt, ½ Cup chopped nuts and 1 ½ tsp vanilla. Combine as above and spread on cake. This dessert is so popular that I have to make two at Thanksgiving.

Buon Mangiata!